Tomato & Cannellini Salad with Roasted Garlic Dressing

Roasting mellows the garlic’s pungency, and the soft cooked garlic adds both texture and flavor to the herbed dressing for this bean and tomato salad.

1 medium head of garlic (about 3 ounces)
1-1/2 teaspoons olive oil
1/4 cup minced shallots or scallion whites
3/4 teaspoon rubbed sage
3 cups diced plum tomatoes
1/3 cup diced celery
1/3 cup diced red onion
3 tablespoons chopped parsley
3 tablespoons minced chives or scallion greens
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 can (19 ounces) cannellini beans, rinsed and drained

1 Preheat the oven to 375°F. Wrap the garlic in foil, place on a baking sheet, and bake until the garlic is soft, about 30 minutes. When cool enough to handle, unwrap the head of garlic, cut off the stem end, and squeeze out the soft garlic inside. Set aside.
2 In a small nonstick skillet, heat the oil over low heat. Add the shallots and cook, stirring frequently, until soft, about 3 minutes. Add the sage, stirring to coat.
3 Remove from the heat and transfer to a large bowl. Stir in the roasted garlic pulp. Then stir in the tomatoes, celery, onion, parsley, chives, lemon juice, and vinegar. Add the beans and toss gently to combine. Makes 4 servings

Makes Makes 4 servings

Per serving: 197 calories, 2.6g total fat (0.4g saturated), 0mg cholesterol, 7.4g dietary fiber, 36g carbohydrate, 10g protein, 178mg sodium.